This cake was made for my nephew’s first birthday.

It is acceptable for babies and pleasing for adults’ palettes as well. 

A sponge cake is one of the healthiest cakes to make, given that it’s just flour, eggs, and sugar. Be sure to use unbleached flour. The reason being is that flours are bleached with multiple chemicals such as Chlorine Dioxide, Nitrogen Dioxide, Chlorine, Calcium Peroxide, Azodicarbonamide and Benzoyl Peroxide. This not only strips the flour of all its nutrients, but it also creates a byproduct called alloxan. Why is alloxan harmful? It is used to produce diabetes in lab animals (rat and mice) so scientists can study diabetes treatments.

I also recommend using Eggland’s best eggs for a little less saturated fat percentage. For frosting I used a whipped cream frosting that is just slightly sweetened with powdered sugar. The center is filled with strawberries and blueberries for added sweetness, fiber, anti-oxidant, and other vitamins.

It is a perfect dessert after a big birthday dinner that won’t make you wish you hadn’t taken that last bite.